1/4 Photos of Amish Potato Rolls
These are so soft and yummy! They remind me of some I had as a child that a neighbor made all the time. I am so glad to have found this recipe. For convenience I use instant potatoes a lot and it works fine. These are even better the next day which to me with bread is rare, so I plan to make them for Thanksgiving this year.
My Private Note
4 ounce ...
Units: US | Metric
- 1Sprinkle yeast over water that has been placed in your mixer.
- 2Allow the yeast to activate and then mix in sugar.
- 3Then add potatoes, salt, shortening, and eggs.
- 4Add flour a cup at a time stopping at 8.
- 5Only add enough of the remaining flour to get an only slightly sticky feel. The dough should be workable but not dry.
- 6Place in a greased bowl and cover with a towel.
- 7Allow to rise till doubled in a warm place.
- 8Measure another 1/2 c flour into a bowl.
- 9Spray hands with pan spray (will need to repeat this as the dough starts to stick a bit).
- 10Break off dough and form into rolls.
- 11Roll into flour just to coat.
- 12Place on a greased pan and allow to rise till almost doubled.
- 13Bake in a preheated 350°F oven 20-25 minutes or till lightly browned.
- 14Prep time does not include rise time as that will vary.
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Nutritional Facts for Amish Potato Rolls
Serving Size: 1 (70 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 181.7
- Calories from Fat 47
- Total Fat 5.3 g
- Saturated Fat 1.6 g
- Cholesterol 26.0 mg
- Sodium 240.1 mg
- Total Carbohydrate 29.0 g
- Dietary Fiber 1.0 g
- Sugars 5.8 g
- Protein 4.1 g